Cornbread Mason-Dixon Stuffing Recipe
Recipe Ingredients
4 cup dry cornbread crumbs
1 (from your favorite non-
1 sweet cornbread recipe)
4 cup dry white bread crumbs
1/2 cup butter or margarine
2 onions, chopped
6 ribs celery (including some tops),, chopped
1/2 cup chopped pecans or walnuts
1 can corn, undrained, optional
1 chicken broth/turkey stock to moist, en
1 sage, thyme, salt and pepper to tas, te
Recipe Preparation
As a Californian, married into a Southern family, I can warn you that
the traditional cornbread stuffing probably isn't gonna be to his
taste. The first time I had the stuff, I found it gritty, nasty, and
just plain wierd.
Wes, on the other hand, was less than enthralled by the sage-laden
stuff that *I* think ought to go into a bird. Now, we compromise,
with a dressing that we both enjoy.
Crumble the cornbread and white bread into a big bowl.
Melt the butter in a large frying pan, add the onions and celery, and
cook over low heat until the vegetables are soft, but not browned.
Dump the butter/vegetable mixture over the bread. Stir in the nuts,
canned corn and its liquid (if used), seasonings. Add broth to
moisten to the consistancy you like (Western-style dressing tends to
be a bit dryer than the Southern version).
Kathy in Bryan, TX
Servings: 1
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Some reduced carb diet pointers:
* Make reduced carbohydrate bread crumbs for deep fried foods. Whilst you can buy low carb bread crumbs, you may make them yourself by simply using low carb bread. Simply toast the low carb bread in a preheated oven on a cookie sheet. Once it is well toasted, process it in the food processor or blender. To store, keep in a tupperware container.
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Cornbread Mason-Dixon Stuffing Recipe from the Recipes 4U Collection
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